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Ep2. I tasted, replicated and tried to improve on Italian Meatballs. Big thanks to 368 in NYC for letting me use their kitchen :) Support my work on : / frenchguycooking
This episode is part of the Perfect Meatball Series. Other episodes :
- Ep1 : Can I make the Perfect Meatball ? • Can I Make The Perfect...
- Ep2 : The juiciest Italian Meatballs I have ever made ! • The Juiciest Italian M...
- Ep3 : The Secret I Did Not Expect About Swedish Meatballs... • Swedish Meatballs : Th...
- Ep4 : My Initiation to True Turkish Meatballs... • My Initiation into Tru...
- Ep5 : Can I Create a Perfectly Round Meatball ? • Can I Create a Perfect...
My (updated) Italian Meatball Recipe :
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Ingredients (you still need to watch the video to understand the full process)
1 pound ground beef ( 20% fat )
1 tsp salt,
1 egg,
2 slices of white sandwich bread, soaked in whole milk,
1.5 garlic clove,
1/8 cup chopped parsley (flat leaf is possible)
1/8 cup (up to 1/4) grated pecorino cheese (Parmesan works as well, but it is less funky)
1 heaped tbsp of Ricotta cheese
1 heaped tbsp of grated zucchini flesh (white only)
Aim for 2 ounces ~55g raw meatball in weight.
Preheated oven, 425°F or 220°C, then roast them for 16 to 18min. and NO SOAKING.
NYC addresses from this episode :
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Frankies 457 Spuntino
457 Court St, Brooklyn, NY 11231, United States
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The Meatball Shop
200 9th Ave, New York, NY 10011, United States
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Director, Author, Host & Camera : Alex
Editor : Joshua Mark Sadler
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Salut,
Alex